Burke Forney Hill is one of my best friends. She is the wife of another one of my best friends, Curtis
“Skipper” Hill (a.k.a SkipperDbug). Today will be my 23rd year of celebrating Thanksgiving with them. Burke and Skipper are the finest cooks I know, and when it comes to southern cooking, forgetaboutit…

I on the other hand, am one of the worst cooks on the planet. However, today I am going to try a little blogging experiment. I am going to make the sweet potato casserole today using Burke’s recipe. I will also try to solicit Burke and Skipper’s honest comments.

Anyways, I hope you all have a wonderful day today, holiday celebration or not. It looks like a fine day to be thankful.

Burke’s Sweet Potato Casserole

3 Cups of canned sweet potatoes. You need to mash up the potatoes then fill three cups.

1 Cup of sugar

1/2 Cup of butter (Real butter – come on it’s Thanksgiving)

1/4 Cup of Milk (None of that lowfat crap)

2 Eggs

1 Tblsp of vanilla extract

Mix up and put in a backing dish (9 x 13 glass dish is best).

For the Topping…

Take a plastic bag and mix in the following ingredients:

1 Cup of brown sugar

1/2 Cup of flour

1 Cup of chopped up pecans ( just break’em up a little bit. For example, just break them in your hand.)

1/3 Cup of butter. The butter should be soft to mix up well with the other ingredients. Not melted, just room temperature.

Mix all the topping ingredients in a plastic bag so that the butter and other junk mixes in well.